Malawach: the flaky Yemenite flatbread explained

Malawach is a flaky, layered flatbread from Yemeni Jewish cooking, made by rolling dough very thin, brushing it with fat, folding it into layers and frying it in a pan until golden. It is served hot with a boiled or fried egg, grated tomato and a green chili sauce called zhug.

What is malawach?

Malawach is a pan-fried flatbread made of a laminated dough, which means it is built from thin layers separated by fat. The result is crisp on the outside and soft and pulled-apart inside, a little like a thick, rich paratha.

It is associated with Yemenite Jews, many of whom brought it to Israel in the twentieth century, where it became a popular street food and restaurant dish. It is also known as malawah or malawax, depending on how the Hebrew is transliterated. Lahoh is a different bread, a spongy pancake. Malawach belongs to the same dough family as jachnun and kubaneh.

How is malawach made?

Malawach is made by mixing a soft dough, resting it, stretching it into thin sheets, brushing with fat, rolling it into a coil or folded stack, resting again, then flattening and frying. The layers come from the fat between folds.

1. Mix flour, salt, water and a little oil or sugar into a soft dough and knead until smooth.
2. Divide into balls and rest them, covered in oil, for about an hour.
3. Stretch each ball very thin on an oiled surface.
4. Brush with soft butter, ghee or margarine, then fold or roll into a long coil and wrap into a spiral.
5. Rest again, then flatten the spiral into a round, about a quarter inch thick.
6. Fry in a hot skillet with a little oil for 3 to 4 minutes per side until deep golden.
7. Press and crumple the hot bread slightly to open the layers.

What do you eat malawach with?

Malawach is traditionally eaten with a hard-boiled or fried egg, grated fresh tomato and zhug. Together they make a savory plate that is salty, juicy and sharp.

• Grated tomato: ripe tomatoes grated on a box grater, drained a little and salted.
• Zhug: a fresh paste of green chilies, garlic, cilantro and spices.
• Egg: boiled hard and sliced, or fried.
• Optional extras: tahini, shredded hard cheese or a drizzle of honey.

Sweet versions are made with honey or date syrup. It is also used as a wrap for shawarma or kebab in some Israeli restaurants.

Malawach vs paratha vs lahoh: what is the difference?

Malawach, paratha and lahoh are all breads from different regions, and they differ in dough, fat and cooking method. Malawach and paratha are both layered and fried, while lahoh is a fermented pancake.

What ingredients do you need for malawach?

Malawach needs flour, water, salt, a small amount of sugar and a good deal of fat for layering. The fat can be butter, ghee, margarine or oil, and each gives a different flavor.

For about 6 breads, use 4 cups all-purpose flour, 1 1/2 teaspoons salt, 1 tablespoon sugar, about 1 1/2 cups warm water, 1/2 cup soft butter or ghee for layering and extra oil for frying. A kitchen scale, a large skillet and a rolling pin or just oiled hands are enough.

How do you keep malawach flaky?

Malawach stays flaky when the dough is stretched thin, the fat is spread evenly, the rolled dough is rested and the pan is hot enough to crisp the layers. Heavy handling closes them up.

• Rest the dough long enough that it stretches without tearing.
• Do not over-flour the surface, since dry flour blocks the layers from sticking and separating.
• Use a medium-high heat, not low, so the outside crisps before the inside dries.
• Crumple the cooked bread gently with your hands to open the layers.

Where does malawach come from?

Malawach comes from the Jewish community of Yemen, and the dough technique is closely related to other layered fat breads of the region. Exact origins are not well documented, so any single origin story should be treated with caution.

What is widely agreed is that Yemenite Jewish families made fat-rich breads for the Sabbath and holidays, and that after large migrations to Israel from the late 1940s the breads became everyday restaurant food. Today malawach is sold fresh in Israeli bakeries and as frozen rounds in many supermarkets, including some in the United States.

Can you use frozen malawach?

Yes, frozen malawach rounds are sold ready to cook and need only a hot pan. They are the easiest route for a first taste, and the results are close to the fresh version.

1. Keep the rounds frozen until the pan is hot. Do not thaw them first.
2. Add a thin film of oil to a skillet over medium-high heat.
3. Cook for 3 to 4 minutes per side until deep golden and puffed.
4. Transfer to a plate and crumple lightly with your hands.
5. Serve straight away with egg, tomato and zhug.

Brands and packaging vary, so follow the instructions on the box. Some frozen rounds can also be baked, but pan-frying gives the crispest edges.

How do you store and reheat malawach?

Cooked malawach keeps for a day at room temperature wrapped in a towel and for up to three days in the fridge. Reheat it in a dry skillet to bring the crispness back.

Uncooked dough rounds freeze for several weeks when stacked between sheets of baking paper in a sealed bag. Cook straight from the freezer and add about a minute per side. Avoid the microwave, which makes the layers soft and rubbery.

Is malawach on the menu at Sinbad Yemeni?

Malawach is not confirmed on the menu of Sinbad Yemeni Restaurant & Coffee in Duluth, Georgia, because no menu was published on any page this guide could read. Zabihah mentions house-made bread, without naming which breads.

Malawach is more closely tied to Yemenite Jewish cooking than to the Yemeni restaurant menu. Anyone who wants to know which breads are made in-house can call (770) 910-7045. See the menu page for what this guide knows, and the hours and location page before visiting.

Common questions

Everything practical is on the home page: Sinbad Yemeni Restaurant & Coffee hours, menu and directions.

This article is general information from an independent guide, not from Sinbad Yemeni Restaurant & Coffee itself. For the store’s current details see hours and location.